Making sushi rolls at home is fun and rewarding! Here’s a step-by-step guide to making classic Maki Sushi Rolls (rolled sushi) with fillings of your choice.
Sushi Rolls Recipe
Ingredients (Makes 4-6 rolls)
For the Sushi Rice:
- 2 cups sushi rice (short-grain Japanese rice)
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Fillings (choose your favorites):
- 4-6 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- 200g (7 oz) fresh sashimi-grade fish (e.g., tuna, salmon), sliced into strips
- Cooked shrimp or crab sticks (optional)
- Cream cheese (optional)
- Sesame seeds (optional, for garnish)
For Serving:
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Let it cool slightly.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
- Prepare the Fillings:
- Slice all your fillings into thin strips or slices for easy rolling.
- Assemble the Sushi Rolls:
- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap (to prevent sticking).
- Place a sheet of nori on the mat, shiny side down.
- Wet your hands (to prevent sticking) and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice (optional).
- Flip the nori sheet over so the rice is facing down.
- Add Fillings:
- Arrange your fillings horizontally in a line across the center of the nori sheet. Don’t overfill!
- Roll the Sushi:
- Lift the edge of the mat closest to you and roll it over the fillings, tucking them in tightly.
- Continue rolling, applying gentle pressure to form a tight cylinder.
- Once rolled, press the mat firmly to seal the roll.
- Slice the Rolls:
- Use a sharp, wet knife to slice the roll into 6-8 pieces. Wipe the knife between cuts for clean slices.
- Serve:
- Arrange the sushi rolls on a plate and serve with soy sauce, pickled ginger, and wasabi.
Tips
- Use sushi-grade fish for raw fish fillings to ensure it’s safe to eat.
- Keep your hands wet when handling sushi rice to prevent sticking.
- Experiment with fillings like tempura, cooked egg, or spicy mayo.
- For inside-out rolls (rice on the outside), flip the nori sheet after spreading the rice and add fillings.
Enjoy your homemade sushi rolls! 😊
